Crepe, originated in France, is a type of thin pancake, and can be served either with savory or sweet fillings. You don't have to buy a crepe pan, unless you don't mind crowding up your kitchen. (today I just packed 4 skillets/pans away....yes, they have to go to the cellar). So if you have a non-stick pan, it would be just fine.

Combine the flour and salt together in a bowl. In another mixing bowl, whip oil, milk and carrot honey juice together. Sift the flour mixture into the liquid and stir until the batter is free of lumps and smooth. Batter will be thin, like heavy cream. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.

Grease an 8-inch nonstick pan lightly and heat over medium-high heat. Pour 2 tablespoons of batter into pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.

Fill crepes with desired filling or stack them after they have cooled and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw before using.

Oh my God, I love crepes, and so many fillings you can put in. I'll have to try your idea of adding fruit juice to the batter. Sounds really interesting. My husband's favourites are Nutella filled crepes

Crepes are so light and delicious. I love these with the carrot juice flavoring them! What a lovely treat!! We have a whole box of extra pans stored in our cellar, too, Angie and a huge metal shelf full!

@Reeni♥,Now I believe we all need a bigger kitchen! @♥peachkins♥,Ingrid:-)) thanks ! @Beachlover's Kitchen German flour can be found in a German grocery market, like ALDI, or LIDL. They are usually categorized by different types. #405 is the most popular household flour in Germany. You can use it like cake flour. #550 is good for baking white bread, like AP flour.

Thanks for passing from my blog even if I haven't been around lately. Those crepes look delicious. The addition of carrot honey juice and orange juice is new to me, so I might try it next time I make them.

@mei#German #405 is a household flour here, it has 9-11% protein content, so it's slightly lower than the AP flour in the states. It won't be a problem to use AP flour in the recipe, but if you bake a chiffon cake, then a pastry or cake flour would be more suitable.

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